Heat oven to 375 degrees F. With nonstick cooking spray, coat just the bottoms of three mini muffin pans.

2.

In large bowl, whisk together both flours, baking powder, cinnamon, baking soda, and salt.

3.

In medium-size bowl, whisk egg, buttermilk, oil and sugar until blended. Stir in zucchini, carrots, raisins and walnuts. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened.